Pin It My aunt used to make this salad every Sunday after church, the smell of bacon drifting through the house before we even stepped inside. She taught me that the secret is in the timing—everything needs to come together while the bacon is still warm and the eggs are perfectly cooked. Now it is my go-to when I need something that feels like a hug on a plate but does not take hours to prepare.
Last summer I made this for a backyard barbecue and my cousin who claims to hate salad went back for thirds. There is something about the combination of savory salty bacon and fresh greens that wins people over instantly. Now whenever I host, someone specifically requests it.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Fresh baby spinach leaves: Baby spinach is tender and mild, making it perfect for salads. I always wash and dry it thoroughly so the dressing clings to every leaf.
- Large eggs: Room temperature eggs peel more easily after boiling. An 8 minute simmer gives you that perfect slightly soft center.
- Bacon slices: Thick cut bacon holds up better in salads and gives you those satisfying meaty crumbles. Cook it until really crispy so it does not get soggy.
- Cherry tomatoes: These add brightness and a pop of color. If they are out of season, grape tomatoes work just as well.
- Red onion: Thin slices give you a little bite without overwhelming the other flavors. Soak them in cold water for 10 minutes to mellow the sharpness.
- Extra virgin olive oil: This forms the base of your dressing. A good quality olive oil makes a noticeable difference in the final flavor.
- Red wine vinegar: Provides the perfect amount of tang and acidity. Apple cider vinegar works if that is what you have on hand.
- Dijon mustard: This acts as an emulsifier and adds a subtle depth that brings the whole dressing together.
- Honey: Just enough to balance the acidity and complement the natural sweetness of the tomatoes.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Perfect the eggs:
- Place eggs in cold water, bring to a gentle boil, then reduce heat and simmer for exactly 8 minutes. Plunge them into ice water immediately—this stops the cooking and makes peeling effortless.
- Crisp the bacon:
- Cook bacon in a skillet over medium heat until it is deeply browned and crispy. Let it drain on paper towels while you prepare everything else, then crumble it just before assembling.
- Whisk the dressing:
- Combine the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly and becomes glossy—this means it is properly emulsified.
- Assemble the salad:
- Place the spinach in a large bowl and arrange the eggs, bacon, tomatoes, and onion on top. Do not toss yet—you want everything visible for that beautiful presentation.
- Dress and serve:
- Drizzle about half the dressing over the salad and toss gently with your hands to coat every leaf without bruising the spinach. Add more dressing as needed and serve right away while the bacon is still slightly warm.
Pin It This salad has become my default contribution to potlucks because it travels well and always disappears first. Something about the combination feels like home, no matter whose table it is on.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
The beauty of this salad is how easily it adapts to what you have or what you are craving. I have added avocado for creaminess, swapped the bacon for pancetta, and even tossed in roasted sweet potatoes in the fall. The backbone—spinach, eggs, tangy dressing—remains the same, but the personality shifts with each variation.
Perfecting The Boiled Egg
After years of frustrating peeling experiences, I finally learned that fresh eggs are actually harder to peel than ones that have sat in the fridge for a week. Also, starting eggs in cold water rather than dropping them into boiling water prevents that ugly green ring from forming around the yolk. These tiny details make a surprising difference in the final presentation.
Serving Suggestions
This salad stands alone beautifully for lunch or dinner, but it also pairs wonderfully alongside roasted chicken, grilled fish, or even as part of a larger brunch spread. I have served it with everything from quiche to soup, and it never feels out of place.
- Warm crusty bread is perfect for sopping up any extra dressing left in the bowl
- A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the rich bacon perfectly
- For a heartier meal, top with grilled chicken or shrimp and call it dinner
Pin It There is something deeply satisfying about a salad that feels substantial and nourishing without being heavy. This one hits that sweet spot every single time.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Prepare components separately in advance. Cook bacon and hard-boil eggs up to 24 hours before. Store spinach and dressing separately, then toss everything together just before serving to maintain crispness.
- → What other greens work well in this salad?
Arugula adds a peppery kick, while mixed greens provide variety. Kale works if massaged with dressing first. For a classic wedge approach, iceberg lettuce makes a sturdy base that holds up well to the rich toppings.
- → How do I prevent the eggs from overcooking?
Start eggs in cold water, bring to a boil, then immediately reduce heat to a gentle simmer. Eight minutes produces perfectly set yolks. Transfer to ice water immediately to stop cooking and make peeling easier.
- → Can I use a different type of bacon?
Thick-cut bacon provides hearty crunch, while turkey bacon offers a leaner option. Pancetta delivers Italian flair with its cured flavor. For vegetarians, smoked coconut flakes or tempeh bacon create satisfying alternatives.
- → What protein additions work well?
Grilled chicken breast transforms this into a complete dinner. Shrimp adds elegance and cooks quickly. For vegetarians, cubed avocado or toasted walnuts provide protein and healthy fats while complementing the existing flavors.
- → How long does the dressing keep?
The homemade vinaigrette stays fresh in the refrigerator for up to one week. Store in a sealed jar and bring to room temperature before using. Shake well or whisk briefly to recombine ingredients before drizzling.
